Coquilles St. Jacques #1
| Yield: | 4 Servings |
| Categories: | Seafood |
| 1 | c | Dry white wine |
| 1/3 | c | Water |
| 1 | tb | Finely chopped shallots |
| 1/2 | Bay leaf | |
| 1 | lb | Fresh bay scallops |
| 1/2 | c | Heavy cream |
| 1/2 | lb | Small mushrooms; cleaned, trimmed and halved |
| 3 | tb | Butter |
| 2 | Egg yolks | |
| 1/2 | c | Shredded Emmenthaler or Jarlsberg cheese |
| 1/4 | c | Soft French-bread crumbs |
| 2 | tb | Butter; melted |
| Waatercress and lemon wedges for garnish |
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